Lemony Grilled Shrimp Salad

HELLO ... HELLO .... ANYBODY OUT THERE?

You gotta try this one!
CL recipe

2 teaspoons grated lemon rind (I used little key limes)
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
7 teaspoons extra-virgin olive oil, divided
24 extra-large shrimp, peeled and deveined (about 1 pound)
Cooking spray
6 cups baby arugula (just baby salad mix)
1 cup peeled jicama, cut into 2 x 1/4-inch strips
1 avocado, peeled and diced
2 tablespoons fresh lemon juice (key lime)
1 tablespoon white wine vinegar (rice wine vinegar)
1/4 teaspoon sugar (well, I probably used 1/2 Tbsp ... sweet tooth!)
1 ounce queso fresco, crumbled (about 1/4 cup) (goat cheese)

Preparation
1. Preheat grill to high heat.
2. Combine rind, paprika, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon oil, and shrimp in a medium bowl. Thread 4 shrimp onto each of 6 (10-inch) skewers. Coat grill rack with cooking spray. Grill shrimp 2 minutes on each side or until done.
3. Remove shrimp from skewers. Combine shrimp, arugula, jicama, and avocado in a large bowl; toss gently. Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, vinegar, and sugar in a small bowl, stirring with a whisk. Add juice mixture to shrimp mixture, and toss gently to coat. Divide the salad among 4 large plates; sprinkle evenly with queso fresco.

Five stars all around. DELICIOUS!